The invention discloses a method for analyzing the degree of sugar-based oxidation of fish eggs through an in-vitro model. The method comprises the steps of in-vitro model device construction, myofibril glycosylation oxidation system construction, oxidation product quantitative analysis and the like. According to the method, main protein, namely myofibrillar protein, in fish meat is used for replacing a fish meat body for in-vitro research, the protein glycosylation oxidation degree in a simulation system is regulated and controlled by adjusting factors such as vacuum degree, temperature, reducing sugar type and concentration, and the problems of multi-factor interference and the like caused by complex components of a sample in traditional tissue in-situ research are solved. According to the method, accurate analysis of a glycosylation oxidation change mechanism in the protein hot processing process can be achieved, and then generation of harmful substances in the hot processing process of the fish meat and the fish meat products is accurately controlled. The in-vitro model device constructed by the method has the characteristics of rapidness, sensitivity, portability and the like, and can be applied to the technical research fields of protein oxidation, grafting, modification and the like of the fish meat and the fish meat products.